Step 4 of 5

Finely chop the ginger and mix it with black vinegar, soy sauce, sugar, and sesame oil; ginger and vinegar are a perfect combination to neutralize the characteristic alkaline odor of preserved eggs.

• Century eggs · 8
• Ginger · 48 g
• Soy sauce · 60 ml
• Sesame oil · 32 ml
• Sugar · 12 g